- All
- Ångermanland
- Blekinge
- Bohuslän
- Dalarna
- Dalsland
- Gästrikland
- Gotland
- Halland
- Hälsingland
- Härjedalen
- Jämtland
- Lappland
- Medelpad
- Närke
- Norrbotten
- Öland
- Östergötland
- Skåne
- Småland
- Sörmland
- Stockholm
- Uppland
- Värmland
- Västerbotten
- Västergötland
- Västmanland
The Ångermanland meal
Starter
Smoked whitefish on Mjällom rye crispbread, yellow chanterelles, a beetroot crème, a lemon and caper mayonnaise and deep-fried leek.
Main course
Hay-smoked elk haunch steak, juniper crust, fried funnel chanterelles, celeriac purée, cavolo nero, red wine gravy with browned butter and rum.
Dessert
Goat’s cheese ice cream, toasted cinnamon cake and cloudberries.
The Blekinge meal
Starter
Blekinge herring sandwich
Main course
Blekinge potato dumpling with mallard duck, redcurrants and browned butter
Dessert
Kronans kaka marinated in Swedish punsch liqueur
The Bohuslän meal
Starter
Bohuslän tapas: Salted mackerel, a 67-degree egg, a chanterelle cream, crisp cavolo nero and herbs Grebbestad oysters fennel, a Fräkne Tång gin jelly, horseradish foam, sugar kelp and herbs. Glazed crayfish tails, deep fried sea lettuce, sour cream, rose hip rum and herbs.
Main course
Mussel balls, mussel sauce foam, a parsnip cream, sweetened lingonberries, crushed apple and herbs.
Dessert
Egg cheese with Fräkne spruce snaps, a sea buckthorn cream, sea buckthorn crisps, toasted oat snow and spruce shoots.
The Dalarna meal
Starter
A trio of rainbow trout from Älvdalslax. Baked, cold-smoked and cured, with pickled mustard seeds and mustard from Liss-Ellas, and summer sour cream.
Main course
Spiced roast elk from Särna served with roasted Jerusalem artichokes from Rättvik, almond potato gnocchi and funnel chanterelles from the forests of Dalarna.
Dessert
Raw milk ice cream from Ingelsbo flavoured with toasted hay. Served with cloudberries picked in Malung and raspberry sour ribbons made using raspberries from Sundborn.
The Dalsland meal
Starter
Pike quenelles draped with garden apples, pickled mustard seeds, rapeseed oil and cucumber water, cucumber powder and pike roe
Main course
Baked back of rabbit with a smoked celeriac terrine, toasted rye, hazelnuts, a mushroom cream, rabbit gravy, fermented wild garlic, celery tops and southernwood
Dessert
A yellow chanterelle mousse with white chocolate, blueberry pearls, spruce snow, caramelised funnel chanterelles, blueberry tuilles, a birch sap syrup, red ants and wood sorrel
The Gästrikland meal
Starter
The craft of the Smörgåsbord: Diléns bresola and salami from Högbo, cheeses from Högbo Närproduktion, local wheat and rye from Epi bageri, cured and smoked salmon from Dennis Bergman.
Main course
Gästrikland’s lake fish perch, a sea buckthorn emulsion with spruce shoots, cabbage roll topped with cabbage and mushrooms.
Dessert
Rhubarb with unexpected flavours. Chocolate flavoured with Gevalia coffee and Mackmyra whisky. Rhubarb from Rabarberbyrån.
The Gotland meal
Starter
Salted ide fish tartare with toasted meadow hazelnuts, apple, a wild garlic aioli and a spelt crispbread
Main course
Gotland Hånnlamb lamb shank baked in apple, a root vegetable cake with wild thyme, Gotland lentils in an apple gravy, apple chutney and Stafva covre cheese
Dessert
Apple ice cream from Stenkyrke apples flavoured with cinnamon and cardamom, served with a beetroot caramel, puffed Ragnar heritage grain and an apple crunch
The Halland meal
Starter
Tortellini with a nettle pesto, sunflower seeds and cold-pressed rapeseed oil Served with browned butter, deep-fried, blanched sea kale, toasted hazelnuts and a vinegar cream.
Main course
Mutton fillet spiced with grass kelp and a mutton sausage flavoured with Bondost cheese Served with potatoes boiled in cream, flavoured with Jerusalem artichokes and dill, fried summer chanterelles and a mutton gravy.
Dessert Sweet
cheese with sweetened blackberries, lightly whipped cream and cake crumbs
The Hälsingland meal
Starter
Flatbread trio: Flatbread with a yeast butter, a ‘surströmming’ of pickled vegetables and herring cured in vinegar, flatbread chips with lamb brawn and Lambetta cured lamb.
Main course
King of the forest: Roast elk, braised neck of elk and creamed celeriac with fried celeriac dice, served with deep-fried cheese rolled in dried celeriac.
Dessert
Waffle Hälsingland style: Biscuit waffle, Hälsingland cheesecake ice cream, served with meringue, raspberries and warmed cubes of cheesecake in cream.
The Härjedalen meal
Starter
Reindeer haunch fillet cured with blueberries with deep-fried sourdough, yellow swamp russula mushrooms pickled with lingonberries, accompanied by a stock.
Main course
Slow-cooked mountain beef with creamed barley, beets and yellowfoot mushrooms.
Dessert
Crunch with a cloudberry compote, meadowsweet, mature hard cheese and sour cream.
The Jämtland meal
Starter
Reindeer haunch fillet cured with blueberries with deep-fried sourdough, yellow swamp russula mushrooms pickled with lingonberries accompanied by a stock.
Main course
Seasonal plants in an elk roulade, potato cake with Jämtländ white cellar-matured goat’s cheese, baked root vegetables, a rowanberry jam and pickled blackcurrants
Dessert
Deep-fried barley doughnuts with a baked sweet cheese and lingonberries marinated with spruce shoots
The Lappland meal
Starter
Crème of Gärda mountain cow cheese from Jokkmokk, a spruce marmalade, dried porridge sourdough bread and a forest salad.
Main course
Whole-roast reindeer haunch cut, a lingonberry gravy, little potato dumplings cooked in cream, smoked bacon and pickled forest mushrooms.
Dessert
Cloudberry sorbet with mountain cow milk pudding and gahkku flatbread with sugared angelica.
The Medelpad meal
Starter
Smoked whitefish mousse, rum sauce, rye bread and a mustard and dill sauce.
Main course
Perch fried with chanterelles in cream, a potato terrine and pickled onions
Dessert
Semolina porridge with lingonberries, a blueberry cream, raspberry meringue and single cream.
The Närke meal
Starter
Fish soup with pike-perch from lake Hjälmaren and carrots from Stora Mellösa
Main course
Wild skomakarlåda: Saddle of venison and smoked venison sausage with a smooth potato purée, sweet and sharp cranberries and crisp root vegetable sprinkles.
Dessert
Närke crème brûlée: Ice cream flavoured with cowslip honey, wheat as a creamy base, crowned with hazelnut biscuits
The Norrbotten meal
Starter
Reindeer blood pancake, sour cream, smoked reindeer, pickled lingonberries.
Main course
Arctic char, beurre blanc, potato purée and kohlrabi.
Dessert
Almond cake with Arctic raspberries from Norrbotten and a crème fraîche ice cream
The Öland meal
Starter
Mini potato dumpling with onions and a wild garlic butter
Main course
Overnight baked mutton served with a bean ragout with thyme and garlic, Öland potatoes
Dessert
Browned basil crème, strawberry sorbet, almond cake, grilled strawberries and elderflower
The Östergötland meal
Starter
Potato takes pride of place on the plate, served in a reduced crayfish bouillon.
Main course
The farmer and the forest: Root vegetable terrine, chanterelles fried in butter, baked beetroot, pickled yellow carrots, and a mushroom and rose hip jus. Venison, wild boar and a yellow pea croquette.
Dessert
Cream cheese mousse flavoured with elderflower, rhubarb and Saint Birgitta’s spiced oat tuilles.
The Skåne meal
Starter
Sugar beet soup with field peas, bay leaves and vinegar.
Main course
Warm-smoked farmed catfish with scrambled egg and green leaves from urban gardening.
Dessert
Apple cake made from organic apples, rye bread and a meadowsweet sauce.
The Småland meal
Starters
Jerusalem artichoke soup with crumbly wild boar isterband sausage, snaps from Kyrkeby in Vissefjärda. Potatoes and lingonberries flavoured with gin from Lydén Distillery in Ljungby.
Main course
Pike-perch with Lake Vättern crayfish and chanterelles, pointed cabbage baked in butter and a crayfish and dill gravy
Desserts
Bonnakringla twist with Vasen prästost cheese and apple jam, cheesecake with sour cherry jam and Småland cream.
The Södermanland meal
Starter
Nettle soup based on a pike-perch stock, served with slices of swede, a pike-perch mousseline, chives, whitefish roe from Lake Mälaren and a spruce oil.
Main course
Wild boar loin with an apple rub using Åkerö apples from Sörmland, black chanterelles and a roasted cabbage gravy. Served with a garden platter of vegetables pan fried in butter, deep-fried pearled spelt and lovage.
Dessert
A chilled rhubarb compote with lightly whipped cream, bee pollen, honey and sweet cicely. Served with an einkorn dream biscuit flavoured with camelina seeds.
The Stockholm meal
Starter
Salad bowl: Crudo of Lake Mälaren pike-perch with locally grown modern greens and a ginger mayonnaise
Main course
Lamb sausage with fennel, roasted Jerusalem artichokes, crunchy potatoes, cabbage, mushrooms.
Dessert
Baked cream cheese, a sea buckthorn sorbet, seasonal wild berries, oats and cream
The Uppland meal
Starter
Juniper-cured venison, pickled mustard seeds, a Jerusalem artichoke crème, horseradish and Upplandskubb croutons.
Main course
Pike-perch from Lake Mälaren with butter-fried broad beans, a dill bouillon, beetroot oil, roasted carrots and deep-fried parsnips.
Dessert
Saffron ice cream, crushed chocolate and a sea buckthorn coulis on a Bergius apple pancake fried in butter.
The Värmland meal
Starter
Värmland seared steak tartare with spelt, crispy onions, egg yolk, pickled chanterelles, sourdough and raspberries.
Main course
Fillet of rainbow trout with pointed cabbage, cream, horseradish and dill with vendace roe from Lake Vänern
Dessert
Mazarin made from skrädmjöl oat flour with browned butter, yoghurt and cloudberries
The Västergötland meal
Starter
A combination of fish, meat and vegetables – a modern surf ‘n’ turf. Beef carpaccio, vendace roe from Vänern and Jerusalem artichokes
Main course
A vegetarian main course, a pearl barley risotto, baked and pickled swede. Topped with butter and Wrångebäck cheese.
Dessert
Apples, oats and milk from Skaraborg, a hay ice cream and a classic butterscotch sauce with Ryttmästare brännvin.
The Västmanland meal
Starter
Green pea soup with dill-stuffed Lake Mälaren pike-perch, served with sourdough and cream cheese
Main course
Fillet of venison coated in blackened funnel chanterelles with an apple cider sauce, served with local spring vegetables.
Dessert
Cucumber and citrus sorbet served with Jenny twist biscuits from Munktorp.